A restaurant and café website:a menu with prices,table booking and delivery
A restaurant or café website settles one question: the guest decides where to eat tonight from the menu with prices and the photos of the room, on a phone, standing in the street. The ready-made site shows both at once, and keeps table booking, banquets, delivery, the address and the opening hours right beside them. A booking arrives on your board instead of getting lost among late-night direct messages.
26
ready-made themed sites to start from
3 languages
menu and pages in Russian, Kazakh and English
3 days
trial with no card; a working address is issued at once
from 12 800 ₸
a month for the finished venue site — the price is stated up front
Four reasons anyone opens your site at all
None of them is “learn more about us”. A guest arrives with one specific question and leaves for the place next door if the answer is not visible on the first screen.
The site is already assembled — you change the content, not the layout
26
ready-made themed sites
You start from a working structure rather than an empty white page
35
kinds of section in the builder
Menu, gallery, map, form, reviews, FAQ and more — on any page
19
tools the admin AI assistant has
The AI assistant is included in the subscription — it shows the proposed edits and waits for you to approve them
3
site languages
Each has its own content, not machine translation over the Russian
Menu, booking, banquets, delivery and the way to your door
The pages are arranged around one evening in a guest's life: chose it, booked it, got there. Everything else can come later, but these five have to work from the first minutes.
A menu with photos and prices
Sections, dishes, ingredients, weight and price — with a photograph on the dishes people come for. Something that has run out is hidden in one click, without remaking a PDF or reshooting a story.
Table booking
Date, time, party size, area and occasion. The enquiry goes to the kanban board, and its card says this is a table booking rather than a general question.
Banquets and events
A separate page with formats, rooms and what the offer includes. These enquiries are the large ones, and losing them in a chat thread is the most expensive mistake here.
Delivery and collection
Dishes, the delivery area, kitchen hours and a note with the order. The order arrives as an enquiry — the guest stays yours instead of becoming an aggregator's customer.
Address, hours and directions
Map, landmark, entrance, parking and a day-by-day schedule — what a guest looks up when they are already two blocks away.
Photos of the room and the plates
The gallery the decision actually rests on: interior, terrace, plating, an evening with music. Updated from the admin panel on a phone.
The menu in three languages
Russian, Kazakh and English versions, each with its own text. Dish names that must not be translated stay as they are.
“But we already have Instagram”
You do, and it does half the work: it shows the atmosphere. The other half — a menu you can read calmly, a booking form and an address — is the site's job, and that is the half people look for in search rather than in a feed.
“The menu changes every week”
Which is exactly why it should not be an image. A dish, a price and the sold-out list are edited from the admin panel on a phone, or by asking the assistant, which shows the list of changes before any guest sees them.
“We take bookings in DMs”
At night, mid-service, and across three messengers at once. The form collects the same details but puts them in one place, where it is obvious who has not been called back yet.
“Websites take months”
This one is already built. The trial is 3 days with no card, a working address is issued immediately, and the first version of the menu genuinely fits into one evening after service.
One photograph tells a guest whether this place is for them
A shot of the plating or the terrace answers “is this our kind of place?” faster than a paragraph about the kitchen's philosophy. So the gallery here is a working part of the site rather than decorative tiling at the bottom of a page: you shoot it on a phone after service and add it in the same screen where you edit the menu.
Interior, terrace, plating and an evening with music — four different reasons to come
Photos are added from the admin panel on a phone, with no designer in the loop
The same shots go into the dish cards instead of living in a separate gallery
The assistant rewrites the dish descriptions and sorts the copy into sections, but shows the result before applying it
What guests arrive from search with
From an empty page to the first booking, step by step
The order matters here and is not decorative: without a menu the booking form only collects empty expectations, and there is no point pointing a domain at a site with no content.
Pick a ready-made site and start the trial
No card. From that moment the site has a working address you can open on a phone and show to your manager on the floor.
The site opens at a temporary address
Load the menu and the photographs
Sections, dishes, ingredients, prices and photos. This is the longest part of the work — and the only reason a guest comes back to the site a second time.
A menu that reads on a phone
Turn on the forms: booking, banquet, delivery
Each form has its own fields and its own label. The lead card then shows which page and which section it came from, so a table for two and a banquet for a hundred never blur together.
Enquiries land on the kanban board
Add the Kazakh and English versions
Three languages mean three separate texts. The assistant prepares the translation of the pages and menu sections; you check the dish names that must not be translated.
The site in ru / kz / en
Connect your own domain
After that the address can go on business cards and inside the menu, into your listing on the maps, and behind any advertising you run.
The site on your own domain
Nobody reads the About page. A guest looks at the menu, looks at the room, and a minute later drives either to you or to the place next door.
So the menu here is not a PDF behind a link or a carousel in a story — it is ordinary pages: they open instantly, they turn up in search, and they can be edited from a phone in the middle of service. Everything else on the site exists so that a guest who has already decided does not lose you on the way.
What the site does, and what stays with you and the till
The short list of “no” matters more here than a long list of “yes”: it shows where the website ends and your point-of-sale system and your floor team begin.
Included in the subscription
Working from the first minutes, with no extra development
- A menu with sections, photos, ingredients and prices — you set the prices
- A table booking form: date, time, party size, area, occasion
- A banquet page with room formats and its own enquiry form
- Delivery and collection orders taken as enquiries
- Address, map, a day-by-day schedule and contacts everywhere they are needed
- A gallery of the room, the terrace and the plating
- Three language versions of the site — ru / kz / en
- Enquiries on a kanban board, each card naming the page and the section
Not included
Deliberately outside the site, so nothing is over-promised
- It does not replace the till or your stock system: you keep stock there and reflect it here
- It does not take payment: delivery and booking arrive as enquiries, not as paid receipts
- It does not carry food — couriers and logistics are not part of a website
- It does not call the guest for you: a person on the floor confirms the booking
- It does not invent dishes — the assistant tidies the wording, it does not make up a menu
Exactly what you get, and where each thing lives
Facts without rounding: what the site is built from, where enquiries go, and what happens after the trial.
The site and its content
Enquiries from guests
Launch and billing
Four things you will be doing on the site every week
A restaurant site is a living one: the menu changes far more often than the interior.
Sold out
A dish has run out — you hide it until the next delivery instead of explaining yourself to a guest who has already chosen.
Seasonal menu
Summer terrace, winter menu, breakfast until noon — a whole section is switched on and off as one.
Banquet packages
Formats and what they include are rebuilt before each season of tois, graduations and company parties.
Fresh photographs
New plating, a refreshed room, an evening with music — the gallery is topped up straight from a phone.
What owners ask before they start
Answered the way we would answer in conversation: briefly, with concrete figures.
Build the venue's site and load the first ten dishes
A 3-day trial with no card, then from 12 800 ₸ a month. Three days is enough to show the site to your manager, check how the menu looks on a phone and watch the first booking arrive.
- A your-name.shardit.app address is issued immediately
- A booking from the form lands on the kanban board, not in an inbox nobody reads
- Nothing is charged before the trial ends
Read next
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